1 8-10 lb. beef brisket
4 cups Bloody Bold
1 cup brown sugar
1 ½ cups red wine vinegar
1 cup beer
1 tbs. freshly squeezed lemon juice
½ cup prepared mustard

1 tsp. celery seed
2 tbs. Worcestershire sauce
2 tbs. light soy sauce
3 cloves garlic, minced
salt to taste
freshly ground black pepper to taste
5 sprigs freshly crushed rosemary

Mix ingredients in large bowl and marinate overnight or for several hours in refrigerator, turning brisket several times. Heat coals, add soaked wood chips of your choice (we recommend a combination of apple and mesquite chips) and place whole brisket on hot grill searing and browning fat on both sides. Remove from grill and place in pan. Add ½ of the sauce. Cover pan tightly with foil, close hood, and cook on slow coals for 4 hours or until meat is tender. Slice brisket across the grain at an angle. Heat remaining sauce and pour over sliced meat and serve. Makes approximately 16 to 20 generous servings.